I usually am not a fan of aged oolongs, for they sometimes hurt my stomach. I’m not sure what it is, but there is something about the aged tones that act aggressive towards my digestion. This is only apparent in aged oolongs though, for I incredibly enjoy aged puerh. This tea did not have that effect on me. The leaves are nice and dark and carry dry oak tones along with some roasted fruit. The impression is tangy, mildly acrid, and without complexity. I warmed my pot up and placed what I had inside. The aroma from the leaves is prominent with roast, and there are a few sweet tones and some cedar that take the backseat. This is a nice experience, for it is both smoothly sweet and harshly bitter. I washed the leaves quickly and steeped away. The bowl contains a drink that is very heavy with roast; however, it is not overwhelmingly so. The roast brings some good mouth watering and a returning sugar cane sweetness. The brew is mildly oily. The drink continues in this manner with a smooth appearance that covers the muted rough wood tones. I enjoyed this tea, but the aged tones were almost non-existent. I can guess that age shows its face with curved cedar tone, but it is mostly consumed by the classic roast and cliff taste. Perhaps this hasn’t aged enough, or perhaps it was re-roasted not too long ago. In any case, this is still a fair tea, and it makes a good daily drinker.


Flavors: Cedar, Roasted, Sugarcane, Sweet

Boiling 0 min, 15 sec 2 OZ / 70 ML

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Young and experienced Tea consumer. I’m continuously learning and developing knowledge about tea. If I have learned anything at all from the world of tea it is that I do not know anything about the world of tea. I enjoy good tea, and I try to acquire the best of the best. I usually brew gongfu but I’ve been known from time to time to resort back to western brewing.

I have an Instagram (haveteawilltravel), and I am proud of my photographs. I use my pictures in my reviews,and I hope that they aid in portraying the beauty of tea and teaware.


Tea Rating System:
I rate my teas based on the category they fall into (Puer, Red, Oolong, Darjeeing, Flushes, Yancha… etc.)
This means that I will rate a Oolong based on how it stands up as a quality Oolong. I try not to compare teas, rather I work to evaluate them on their craftsmanship, harvest, processing, and qi.

I am most strict with Shou and Sheng Puerh, only because of the vast expanse of various experiences, such as; region, vintage, production, processing, etc.


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